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Mini Berry Pavlovas

Ingredients

For the Pavlova:

  • 5 egg whites
  • 1 1/4 cups sugar
  • 2 tsp. vanilla bean paste or extract
  • 1 1/4 tsp. cream of tartar
  • 1 tsp. cornstarch
  • 1/4 tsp salt

For the sauce:

  • 1 pint blackberries
  • 1 pint raspberries
  • 1 tbs lemon zest
  • 1 tbs lemon juice
  • 1 tbs sugar
  • 1/2 tbs cornstarch
  • 1/8 tsp salt

For the whipped cream:

  • 1 1/4 cup heavy cream
  • 3 tbs powdered sugar
  • 1 tbs instant vanilla pudding optional
  • 1 tsp vanilla extract

Instructions

For the Pavlova:

  1. Preheat your oven to 225 degrees and line a large baking sheet with parchment paper. In a large mixing bowl or the bowl of a stand mixer, stir together the egg whites and sugar over a double-boiler until the sugar is completely dissolved, about 5 minutes. Then transfer the mixture to your mixer, or use an electric hand mixer. Use the whisk attachment to whip the mixture on medium speed for about 8-10 minutes, or until it's become very thick, and the mixture has cooled completely. You should have stiff peaks at this point. Then fold in the vanilla bean paste, cream of tartar, cornstarch, and salt until well combined.
  2. Use an ice cream scoop or two spoons to scoop large mounds of the meringue onto your prepared baking sheet. Then, using a spoon, make a divot in the middle of each meringue (think like mashed potatoes). You don't need to leave much space between them as they will only slightly puff while baking. Bake the meringues in your preheated oven for 1 hour, and then turn the oven off and leave the meringues in the oven with the door shut for another hour. Don't open the oven door for the entire bake and cool time!

For the sauce:

  1. In a medium saucepan, stir together the blackberries, raspberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Cook the mixture over low-medium heat, stirring frequently, until the mixture thickens slightly, about 8-10 minutes. It should be the consistency of a thick syrup. Set the mixture aside to cool completely.

For the whipped cream:

  1. In a medium bowl, whip the heavy cream until it starts to thicken. Add in the powdered sugar, instant pudding mix, and vanilla extract, and continue to whip the mixture until it forms medium peaks. You can be flexible here, I prefer stiff peaks in my whipped cream, but soft peaks work as well!

To assemble:

  1. Gently pull the meringues free from the parchment paper. Spoon a generous amount of whipped cream into the divots you made in the meringues before baking. Then top with your berry syrup, and optionally add more fresh berries to the top! To store, keep each element separated in the fridge in air-tight containers until you are ready to serve. Enjoy!